1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups sweetened flaked coconut
3/4 cup chopped pecans
1 jar (16 ounce size) maraschino cherries, cut in half
Preheat the oven to 350 degrees F. Lightly grease 2 baking sheets.
Combine the shortening, white sugar, and brown sugar in a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. With the mixer running, add the eggs one at a time, beating well after each addition. Beat in the almond extract. Scrape down the sides as needed.
In another bowl, stir together the flour, baking soda, and salt. With the mixer running, slowly add the flour mixture to the egg mixture beating until combined.
Stir the coconut and nuts in by hand. Drop the the batter by rounded teaspoonfuls about 2 inches apart on the prepared baking sheets. Press a cherry half in the center of each cookie.
Place the baking sheets in the oven and bake at 350 degrees F for 12-14 minutes or until just lightly browned.
Remove the cookies from the sheets and let cool completely on a wire rack. Store in an airtight container at room temperature.
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